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Old 07-03-2005, 06:27 PM   #1
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Improvising!!

I let Steve Z. borrow my cooker for the weekend for his big 4th bash that he's having tomorrow along with a ton of Fireworks, (he gave me a pre 4th show last night, awesome). So my wife decided she wanted ribs at the last minute. So, I rigged up a gas smoker. Seems to be working great so far. I threw on 2 racks of spares cut in half, rubbed with "Head Country" (thanks Bryan S. for sending it). They're foiled now for about an hour (eat your heart out Pigs 8-[ ), then I am gonna sauce them with "Head Country Original" (thanks Bryan S.). I'll post more pics when they are done.








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Old 07-03-2005, 07:27 PM   #2
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Just finished cooking, but haven't tasted anything yet. Wanted to post pic's for you guys while I'm waiting for the corn to finish. I'll let ya'll know how everything tasted in a bit.





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Old 07-03-2005, 07:48 PM   #3
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LO AND BEHOLD, IS THAT A SMOKE RING I SEE?

Perhaps you should explain this "riggin"
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Old 07-03-2005, 08:22 PM   #4
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Quote:
Originally Posted by Burnt Food Dude
This is the police! Come out with your hands up

Sir, I'm sorry I have to confiscate the ribs & sauce. I have information that eating those ribs with sauce will bring a feeling of fullness and happiness. The corn has to be confiscated too. Do you have cole slaw beer :bar: ?

:taunt: :taunt: :taunt:
BFD, you are gonna make me bust my gut I am laughing so hard!!!


Quote:
Originally Posted by Captain Morgan
LO AND BEHOLD, IS THAT A SMOKE RING I SEE?

Perhaps you should explain this "riggin"
Cappy,
This worked out great. If you look at the pic's all I really did was remove one grate from my grill. I used three layers of HD/AF, made a "bowl" with it, poked a bunch of holes in the bottom for air flow. Then I put a couple of chunks directly onto the fire, once they lit I put them into the "bowl and added more wood. Then I turned the burner under the wood onto low (between 230-250), placed a drip pan underneath the ribs and put the ribs on and cooked as I do on the WSM. I added a chunk or two about every 30-45 minutes, once I noticed the smoke stop. I foiled for about an hour and then sauced and finished on direct heat.

This Head Country stuff if for real. I normally do not like or use bought rub. But I found something I really like. I wasn't sure about the rub when I tasted it out of the bag, but it was outstanding on the ribs. As well as the "Original Sauce". If you haven't tried it, you may want to think about it www.headcountry.com. Thanks again to Bryan S. for hooking me up with more than an adequate sample!! I will be ordering this stuff either tonight or in the morning.
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Old 07-04-2005, 09:17 AM   #5
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Larry, them ribs look awsome my man, but damn, do something with that grill, clean the grates, the firebox, something. we'll have to get the Grill Police after you for neglect or Grill Abuse.

:lmao: :lmao: :lmao: :lmao: :lmao: :lmao:
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Old 07-04-2005, 09:28 AM   #6
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Have you ever seen his bullet? I'm surprised Steve even wanted to use it!
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Old 07-04-2005, 09:48 AM   #7
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Quote:
Originally Posted by Bruce B
Larry, them ribs look awsome my man, but damn, do something with that grill, clean the grates, the firebox, something. we'll have to get the Grill Police after you for neglect or Grill Abuse.

:lmao: :lmao: :lmao: :lmao: :lmao: :lmao:
You guys are killing me. My grills are clean at least to my standards. I'm not gonna freaking get windex out and get the thing to the point it's shiny. My grates are clean, the porcelin is coming off. That shit on the back of the grill won't come off, I scraped it and scraped it. If it won't come off while I scrape it then it won't come off on my food.

I need help here, Steve Z. chime in and tell them my cooker wasn't as funky as they say it is. 8-[
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Old 07-04-2005, 09:51 AM   #8
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A few months in the attic and it should be back to new!!
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Old 07-04-2005, 09:56 AM   #9
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Quote:
Originally Posted by Greg Rempe
A few months in the attic and it should be back to new!!
You still think I'm sending it to you when the Party Gator arrives??? :lmao: :lmao: :lmao: :lmao: :lmao:
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Old 07-04-2005, 10:00 AM   #10
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